KIDS: The writing in bold is for you GROWN-UPS: The rest is for you. Make some mash. Tip the potatoes into a pan of cold water
and bring to the boil. Boil for 10 mins then lower
the heat and drop in the salmon. Turn down the
heat and simmer for about 3-5 mins more until
the fish is cooked. Lift the fish onto a plate with
a slotted spoon. Continue cooking the potatoes
until soft, then drain. Tip the potatoes into a
bowl and get your child to mash them.
Flake the fish. While the potatoes cook, peel away the skin
from the mackerel fillets and get your child to
flake the meat into a small bowl – they can taste
some at this point, if they like.
Mix it all up. Add the lemon zest to the potato, and mash
some more. Then add all the flaked fish and mix
together well – don’t worry about breaking up
the fish. If you want, divide the mix in half and
add any grown-up ingredients at this stage.
Leave until cool enough to handle.
Roll out into long sausages. Lightly flour a surface and crack the eggs
into a dish. Get your child to whisk them while
you tip the breadcrumbs into another dish. Then
ask them to divide the mash into eight and roll
them on the flour into long, fat cylinders.
Dip them in egg. Working methodically, roll the sausages
carefully in the egg.
Coat in crunchy breadcrumbs. Once the sausages are completely coated
in egg, roll them in the breadcrumbs, making
sure that they are well coated. The fingers can now be kept in
the fridge for 2-3 days, or frozen for 1 month.
To cook from frozen, Heat oven to 180C/160C fan/gas 4. Drizzle
some olive oil over the Fish cake fingers
and bake for 25-30 mins, until cooked
through and golden.
Get a grown-up to cook them. Heat the oil in a frying pan and cook the
fingers in batches. Sizzle them for 8-10 mins,
turning regularly until completely golden, then lift
them out onto kitchen paper to drain. Keep them
warm in a low oven while you cook the rest.
Make a tasty sauce. While you are cooking the fingers, your
child can mix the mayonnaise with the lemon
juice and garlic – then get them to tip it into a
small dish. Serve the fish cake fingers on a plate
with the peas, watercress and some of the
mayonnaise dip on the side.